Creamed Onions
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 16 -20 fresh boiling onions, golf ball size, from produce department
- 2 tablespoons flour (i prefer wondra.)
- 1 cup cold milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
Recipe
- 1 fill a large stock pot with water and heat to a rolling boil.
- 2 add unpeeled onions and blanch for about 3 minutes.
- 3 drain and allow onions to cool.
- 4 re-fill stock pot with water and again heat to boiling temperature.
- 5 peel each onion by cutting the root end, not the tail end) and then squeezing the onion from its skin.
- 6 add the onions to the boiling water and cook until fork tender but not mushy.
- 7 meanwhile, stir together all remaining recipe ingredients in a medium saucepan and cook over medium heat, stirring constantly, until boiling. continue to cook and stir about one more minute, until sauce has thickened.
- 8 combine the fork tender cooked onions with the sauce and sprinkle with paprika.
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